Pumpkin and Dill Tempeh Pasta
In a large pot cook the pasta according to the package instructions. Right before you drain it, scoop out 1 cup of that starchy as fuck pasta water. Set that aside and then drain the pasta like normal.
In a large, deep fry or saute pan, warm up some oil over a medium heat. Add the tempeh and saute it around for a couple minutes until it starts to brown. Drizzle in the Braggs and smoked paprika and saute for another minute or two to make sure all the little bits got some flavor on them. Now throw in the tomato pasta and garlic. Try to break it up so there isn’t a big ass glob in there. Cook that for about 1-2 minutes to help all the flavors mix together and the garlic not taste so raw.
Now stir in the pumpkin, milk, reserved pasta water, lemon juice, maple syrup, sherry vinegar, salt, and nutmeg. Turn down the heat to medium low and let this simmer, stirring occasionally, for about 8 minutes so that everything can come together. Add the pasta to the pot and cook for one more minute so that the pasta can really soak in the flavor. Turn off the heat and add ¼ cup of the dill and pepper. Taste and add more of whatever the fuck you think it needs: nutmeg, salt, whatever.
Serve warm with extra fresh dill on top.
Refreshing, filling, and a great way to use all those green beans about to flood your market. It benefits from a couple hours in the fridge so that everything can get acquainted and the green beans and soak up some of the dressing.